Chicken Katsu Curry
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Chicken Katsu Curry
Recipe by Louis Tikaram
Ingredients
6 Coles chicken thigh fillets
1 cup plain flour
2 whisked eggs
4 cups panko crumbs
1 L Squeaky Gate extra virgin olive oil
1 bunch coriander
1 long red chili
Katsu Curry sauce
2 tbsp Squeaky Gate extra virgin olive oil
1 sliced onion
1 tbsp finely grated ginger
2 crushed and chopped garlic cloves
1 tbsp curry powder
2 tbsp plain flour
600 ml chicken broth
¼ cup Coles light soy sauce
2 tsp Coles Finest honey
2 tsp rice vinegar
Method
Heat oil in a saucepan over medium-high heat. Add onion, ginger, and garlic and sauté until tender, around 5 minutes.
Add curry powder, stir until fragrant, then stir in flour and cook until well combined and starts to turn dry.
Gradually whisk in stock, making sure there are no lumps. Once the sauce is smooth, add soy sauce and honey. Simmer, whisking occasionally, for about 10 minutes. Stir in rice vinegar and keep warm.
For the fried chicken, dip the chicken thighs in flour, then egg, then panko crumbs, shaking off excess in between. Heat oil in a large frying pan and fry the chicken, turning occasionally, until golden brown and fully cooked over low-medium heat to prevent burning.
Serve the fried chicken with steamed rice, and top with katsu sauce, coriander leaves, and sliced chili.
